국내육성 벼 품종의 저장기간 및 저장온도에 따른 미질관련 특성 변화

서지정보

ㆍ발행기관 : 한국국제농업개발학회 ㆍ수록지정보 : 한국국제농업개발학회지 / 29권 / 2호
ㆍ저자명 : 신운철, 김기영, 모영준, 남정권, 김정주, 박현수, 백만기, 조영찬, 김보경

영어 초록

During the harvest season, drying and storage facilities at Rice Processing Complexes (RPCs) are not enough to manage all the harvested rice, which causes quality deterioration and decomposition. Also, rice export is being limited due to the high cost of long-term storage for shipping. This study was conducted to investigate the germination rate, fat acidity and lipoxygenase activity of brown rice after storage of 3, 6, 9 and 12 months at 25oC and 35oC with 22 Korean and 2 Japanese varieties. Germination rate of rough rice was decreased to 72% after storage of 9 months at 25C and decreased to 35 and 33% after 3 and 6 months at 25C, respectively. Fat acidity was increased according to storage periods and increasing level was higher at 35C than at 25C. Lipoxygenase activity was decreased according to storage periods and decreasing level was higher at 35C than at 25C. Although the protein content was not significantly different according to the storage period at both 25 and 35C, significant difference existed among cultivars. Amylose content was increased until 6 months at both 25 and 35C, but decreased after 9 months. Fat acidity and protein content were negatively correlated with amylose content, while amylose content was positively correlated with lipoxygenase activity after 12 months at 25C. Germination rate was negatively correlated with fat acidity and protein content, while fat acidity was positively correlated with protein content and negatively correlated with amylose content and lipoxygenase activity after 6 months at 35C. 24 varieties were classified into 3 groups on the basis of germination rate, fat acidity and lipoxygenase activity after 12 months at 25C and 6 months at 35C. Group I including 8 varieties of Koshihikari showed higher germination rate, lower fat acidity than Group II including 11 varieties of Nampyeongbyeo.. Honong and Jinbaek. Hopyeongbyeo and Hopum showed higher germination rate, lower fat acidity at 35C than 25C, while Hwanggeumnuri showed higher germination rate, lower fat acidity at 25C than 35C.

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